I will be traveling 2-3 hrs on Thanksgiving. I will be doing all of the cooking, most after I get there. I would liek to know if anyone has any suggestions for cooking the turkey, I want it to taste fresh on Thursday. But I would lie to cook it on Wednesday. I was thinking of cooking it and deboneing and then reheating, or only cooking it 3/4 and finishing it there... Ideas.. I have a roaster i would like to use. HELPPPPP!!!!
2006-11-16 11:03:08 · 5 answers · asked by Anonymous in Society & Culture ➔ Holidays ➔ Thanksgiving
cook and debone, then refigerate... keep it in a cooler while traveling....then use your roaster to reheat it
2006-11-16 11:44:56 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I've obtained an handy approach for cooking a turkey and it finally ends up watching quite fashionable. I begin off utilising a significant bag to cook dinner the turkey in after which in the direction of the tip I tak the bag off so the turkey will get high-quality and brown. Be definite your turkey is thoroughly thawed and dry it good with paper towels. I use my fist to seperate the dermis from the breast, rub oil and salt and pepper in there and organize contemporary sage and bay leaves beneath the dermis- simply remind your visitors to not consume the bay. Then I stuff lemons, onions, garlic, and so forth (whatever aromatic) into the hollow space, positioned the turkey right into a bag positioned it to your roasting pan and location that right into a three hundred measure oven. Keep tabs at the interior temperature and while it reaches a hundred and seventy levels take away the bag and baste the turkey with butter till the interior temp reaches 185, and you have got a high-quality golden brown dermis. You will have to be competent to peer the sage and bay leaves via the dermis so that it will appear quite precise while you convey it to the desk. Good success!
2016-09-01 13:41:57 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Reheating is bad idea - you run the risk of some seriously bad food poisoning.
If you want to cook it quicker, you could always cut the turkey into 8 classic portions:
* 2 drumsticks
* 2 thighs
* 2 wings
* 2 breast halves
This should make it quicker to cook.
Alternatively, why rush to get it done by a certain time?
2006-11-16 11:08:43 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Cook and debone probably best. I would not cook half way, very dangerous bacteria wise.
2006-11-16 11:05:23 · answer #4 · answered by Gorgeoustxwoman2013 7 · 0⤊ 0⤋
cook it completely...
leave it completely wrapped in tin foil..
after trip
heat in oven
2006-11-16 11:07:11 · answer #5 · answered by cork 7 · 1⤊ 0⤋